Pages

Monday, November 26, 2012

Soft Nutella Thumbprint Cookies

Thanksgiving is over here in America. So, is everyone ready for Christmas?

It seems like this time of year flies by with holidays, parties, my birthday, New Year's, and tons of baking. I am always ready for Christmas (whether I have my cards and gifts out on time or not.)

This weekend I started my first dose of holiday cookie baking. I took a recipe online and made some adjustments to make the Nutella flavor really prevalent. If I had green and red sprinkles, I would have made these a little more festive. But sprinkles or not, they sure tasted good and were even better with a glass of milk!

Directions
1. Preheat oven to 350 degrees F. Sift together the flour and baking soda and set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until creamy and fluffy.
3. Beat in the instant pudding mix until blended. Beat in the eggs and vanilla.
4. Mix in the flour mixture at low speed. Stir in the chocolate chips until fully incorporated into the dough.
5. Make balls of cookie dough about 1 1/2 inch in diameter and place on cookie sheets lined with parchment paper or silpat mats, spacing dough balls about 2 inches apart..
6. Bake for about 7 minutes and then carefully remove from oven. Mark each cookie in the middle with a spoon and then fill indents with Nutella.
7. Replace cookie sheets in the oven and bake from 3-5 minutes more. Let cookies cool on cookie sheets before removing.

3 comments:

I just baked these this morning, but am allergic to eggs so I can't taste test them- they look delicious though! One question- how did yours turn out so light-colored? The nutella made my dough a light brown.

Hannah - Ack! Thanks for making the recipe. Your comment made me realize I forgot to make a change in the recipe that I did while baking. I didn't add Nutella to the dough, just added it as a thumprint. But hey, extra Nutella isn't a bad thing! :)

About Me

Originally from Texas, I've lived in NYC since 2005 and have been "making it work" in my small kitchen since 2008. My life in NYC consists of juggling a full time job, singing in small opera companies, running races, and baking desserts.
All in all:
I like cookies, therefore I am.